Onion Thokku Recipe | Onion Thokku Video | How to do shallots thokku | Eerulli thokku | Eerulli chutney recipe
Onion Thokku / Shallots Thokku – a spicy accompaniment made from small onions ( pearl onions/shallots) that tastes amazing with curd rice, plain rice, idli dosa etc. It’s spicy, tempting and quite addictive.Hot rice + eerulli thokku + ghee ..aha ..heaven ..!!! One of the best side dish to carry for your long train journeys too, use as a spread for sandwich/ chapati .
If you are wondering if the smell of onion would be strong I suggest you must try it. Quick and easy to prepare and a nice change from the regular chutneys. With a slight tang, spiciness from chillies and a pungent sweet taste from onions .. this chutney is a must-try. It is one of the best accompaniment with South Indian breakfast or meals.
One can use regular onions or the very flavorful small onions shallots. I usually make it with shallots as it enhances the taste and makes the chutney more delicious. The most difficult and boring work for many is peeling shallots skin. You can follow these easy steps shown here to peel them.. makes life so easy.
One simple tip to peel small Onions is cut its tip and keep them soaked in water for 15-20 mins. Later, you can peel the shallots skin easily. And wait, don’t discard the water to sink. Instead, feed them to your plants.
To make this Onion thokku I used Idhayam Gingelly Oil , which made the thokku more tastier. I loved how fresh and flavourful this oil tastes. To know more about this oil, click here Do try and enjoy !!
Few simple points to note while making this Onion Thokku :
- For best taste, use small onions/pearl onions/shallots only . However, if you don’t get it, you can use regular onions. However, you will be compromising on the taste.
- Do not skip tamarind else they turn bitter. To balance the taste you can use small piece of jaggery.
- Do not grind onions into a very smooth paste. Little coarse adds more taste.
- Gingelly oil gives a great flavour and enhances taste of the thokku. So use them as far as possible. Also, use them liberally for increasing shelf life and taste.
- Do not skip hing, it enhances the taste.
- You can save them in a clean jar after cooling and use them for 3-4 days without refrigeration and couple of weeks in fridge.
Check out the detailed Onion Thokku video recipe :
The bursting flavours and aroma this thokku spreads as its getting cooked will surely leave you drooling and slurping. Do try for yourself and I am sure you will thank me for this recipe….Here you go …
Small Onion Thokku
- 1 cup Small onion / Shallots
- 6-8 nos Red chillies, Byadgi +Guntur
- small amla/goosberry size Tamarind
- small amla/goosberry size Jaggery
- salt to taste
- 2-3 tbsp Gingelly oil /Any oil
- 1/2 tsp Mustard seeds
- few nos Curry leaves
- 1/4 tsp Turmeric / Haldi
- a pinch Hing / Asafoetida
- Cut tips of the onions and soak them in plain water for 10-15 mins. Peel them later. It will be easier to peel.
- To a mixer jar - add small onion, red chillies, tamarind, jaggery and salt to taste.
- Grind it to a paste without adding water. No need to make super smooth.Set aside.
- Heat gingelly oil in a kadai.Add mustard seeds let it splutter.Then add curry leaves, pinch of hing and haldi.Don't skip hing and sesame oil .. they enhance taste.
- Add ground Onion paste to it.
- Combine everything nicely.
- Keep stirring the thokku in between so that it doesn't get burnt . Let the raw smell go and thokku thickens & nice texture. Taste test. If you need add chilli powder / salt. If it is dry,add few more tsps of oil.
- After some 10-12 mins, you will notice that thokku has turned deep brown in color .The moisture content has evaporated ,oil starts leaving the sides and it comes off the edges as a mass.Switch off the stove .
- That's it our spicy Onion thokku is ready to enjoy. Store in air tight jar once its cooled to room temperature. Stays good for about 3-4 days without fridge and if refrigerated remains good for months . Tastes awesome with idli , dosa, chapathi , plain rice, curd rice etc.